Sauerkraut Soup with Ribs in Bread Loaf
Sauerkraut soup with ribs in a bread loaf is a recipe featuring fresh ingredients from the vegetable soup category. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g Kassler ribs (pre-cooked, pork)
- 350 g waxy potatoes
- 1 onion
- 600 g sauerkraut (canned)
- 2 Bay leaves
- 3 peppercorns
- 1 tbsp caraway seeds
- pepper (ground)
- 4 small bread loaves (optional)
Instructions
-
1.
Wash the ribs and cover them with 1.2 l water in a pot. Bring to a boil, skim off foam, then simmer the ribs over medium heat for about 1–1½ hours.
-
2.
Meanwhile peel the potatoes and onion; cut the potatoes into large chunks and dice the onions finely.
-
3.
Drain the sauerkraut through a sieve.
-
4.
Remove the ribs from the broth, set aside and let cool. Then separate the meat from the bones and chop it small.
-
5.
In a pot melt butter and sauté the onion until translucent. Add the potatoes and sauerkraut, stir briefly, then deglaze with the meat broth. Add the spices and simmer over medium heat for about 25 minutes.
-
6.
Reinsert the meat, season the soup with salt and pepper, and serve in hollowed bread loaves.
